Minestrone With Turkey

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium carrot, sliced
• 1 celery rib, sliced
• 1 garlic clove, minced
• 4 cups chicken broth or homemade turkey stock
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2/3 cup each frozen peas, corn and cut green beans, thawed
• 1/2 cup uncooked elbow macaroni
• 1 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 cup cubed cooked turkey
• 1 small zucchini, halved lengthwise and cut into 1/4-inch slices
• 1/4 cup grated Parmesan cheese, optional

1. In a Dutch oven, heat oil over medium-high heat. Add onion, carrot and celery; cook and stir until tender. Add garlic; cook 1 minute longer. Add broth, vegetables, macaroni and seasonings. Bring to a boil.
2. Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente. Stir in turkey and zucchini; cook until zucchini is crisp-tender. Discard bay leaf. If desired, sprinkle servings with cheese.
3. Transfer cooled soup to freezer container and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Serve with cheese if desired.

olive oil, onion, carrot, celery, garlic, chicken broth, tomatoes, frozen peas, elbow macaroni, salt, dried basil, oregano, pepper, bay leaf, turkey, zucchini, parmesan cheese

Taken from www.tasteofhome.com/recipes/minestrone-with-turkey/ (may not work)